Pheasant Samosas Recipe by Helen Bennett

A delicious pheasant samosas recipe created one of our Facebook competition entrants. Try it for yourself today.

Pheasant Samosas

You can purchase our pheasant breasts here


1 large pheasant breast, cooked and shredded with a fork
1 small onion, finely chopped
250g floury potatoes, peeled and finely chopped
100g peas
250g plain flour
1 tsp whole cumin seeds

Samosa spice blend, mix together the following

1 tsp garam masala
1 tsp curry powder
½ tsp turmeric
¼ tsp salt
1 handful of finely chopped coriander


1. Fry the onion and potatoes in 1 tbsp of oil for 5 minutes or until softened slightly
2. Mix the flour, cumin seeds, 2 tbsp oil, 100mL water, and ½ tsp salt to a stiff dough (it will seem quite dry at first but keep kneading and add a very small amount of water if needed)
3. Knead for a few minutes until smooth then cover and leave to one side
4. Stir 100g peas, 150mL water, and the samosa spice blend into the softened onion and potatoes then cook for 10 minutes or until the potatoes are tender and all the liquid has evaporated.
5. Stir in the shredded pheasant meat and leave to cool slightly
6. Divide the samosa dough into 4 equal pieces
7. Roll each piece into a ball then flatten into a thin round about 18cm diameter and 2- 3mm thick, then cut these in half to make 8 semicircles (use a tiny dusting of flour if sticking)
8. Take a semicircle of dough and join by overlapping the straight edges to make a cone, pinching to seal
9. Fill the cone with 1/8 of the samosa filling then pinch together to seal
10. Leave on a floured oven tray and repeat with the remaining semicircles
11. Once all 8 have been made, lightly spray the samosas with oil, I use fry light, and cook in preheated oven at 190°C for 15 minutes or until browned and the dough has hardened and cooked through
12. Serve with natural yogurt mixed with 1 tsp mint sauce.